Octopus Potato Salad

Serves 4 as a side

Bring a little sophistication to your next picnic with our octopus potato salad with Ekone’s tender, briney octopus slices.

Ingredients:

• ½ lb baby potatoes, boiled until cooked through and chopped into ½ inch pieces
• ¼ cup mayonnaise, we especially like Kewpie mayonnaise if you can find it
• 2 stalks celery, roughly chopped
• 1 can Ekone octopus
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoon pickled mustard seeds
• 1 tablespoon chopped chives
• 2 teaspoons freshly squeezed lemon juice

After your potatoes have completely cooled, simply stir the remaining ingredients into the potatoes, being mindful not to break the potato chunks into bits. If the mixture feels stiff, drizzle more lemon juice and mayonnaise into the salad until it’s stuff enough to hold together but also is easy to spoon onto plates. Refrigerate overnight so the salad is completely chilled and at it peak refreshingness before serving, feel free to make up to two ahead of time.